Using mascarpone cheese results in the creamy texture of this cheesecake rather than a more dense traditional version.
CRUST:
- 2 cups graham cracker crumbles (bought or take 10 whole crackers and crush)
- 1/4 cup toasted chopped pecans
- 8 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ¼ tsp fresh ground cloves
- ¼ tsp fresh ground cinnamon
- ¼ tsp fresh ground allspice
- ⅛ tsp fresh ground nutmeg
FILLING:
- 16 ounces cream cheese, softened
- 16 ounces mascarpone cheese, softened
- ¼ cup light brown sugar
- 1 cup sugar
- 3 eggs
- 16 oz fresh pumpkin puree or canned pure pumpkin puree
- ⅓ cup heavy cream
- ¾ tsp fresh ground cloves
- ¾ tsp fresh ground cinnamon
- ¾ tsp fresh ground allspice
- ¼ tsp fresh ground nutmeg
- 1 tbsp vanilla extract
- Candied Cinnamon Pecans
- ⅓ cup brown sugar
- 2 tbsp water
- ¼ tsp cinnamon
- ¾ cup pecans
- Caramel Sauce (Optional)
- Preheat oven to 350°. Line the bottom of a 9-inch springform pan with parchment and spray with Baker’s Joy.
- Add graham crackers to a food processor and pulse until they are rough crumbs and measure, adding more if necessary, you should have 2 cups of the crumbs when you are done. Remove from the bowl and set aside.
- Toast the pecans per the link if you have time. If not, it’s best to toast on a skillet over low heat for a longer period of time (12 minutes or so) than on medium high for 3-4 minutes so as not to scorch the pecan oils and for a better flavor. Remove from heat and add to the food processor bowl.
- Melt the butter in a small skillet or saucepan and cook until the milk solids are brown, and it smells nutty – making a brown butter. Remove from heat and reserve.
- In the food processor bowl, add graham crackers to the pecans, then add the brown butter, sugar and spices.
- When processed, press into the bottom of the prepared springform pan and about ¾ inch up the sides. Bake for 8 minutes and then cool on a wire rack for at least 20 minutes. When done, set aside.
- Using a mixer (stand mixer is easiest if available) combine cream cheese, mascarpone, brown sugar and sugar and beat until light. This will take a couple of minutes. Add the eggs, one at a time, until thoroughly incorporated on low speed. Add the pureed pumpkin and heavy cream and mix.
- Add the spices and vanilla and mix thoroughly.
- Pour batter into the prepared crust in the springform pan. Wrap the springform pan with aluminum foil (double or even triple wrap this) to keep water from penetrating the pan. Put the springform pan into a roasting pan and fill the roasting pan with very hot water – about halfway up the sides of the cheesecake.
BAKING
- Preheat the oven to 350°.
- Put the roasting pan with the cheesecake in the oven for one hour. Check, looking for the edge of the cheesecake to be set, but not browning. The middle should not be set fully. If you need to let set for additional time, reduce heat to 325° and check in 5-minute increments.
- When done, turn the oven off and remove the roasting pan from the oven and remove the cheesecake from the water bath.
- Let the cheesecake sit for at least two hours at room temperature.
- When cooled, top the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.
- Serve with whipped cream or caramel sauce or candied pecans or even as-is.
